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Kale, Mushroom and Tomato Saute with Polenta
Nb persons: 4
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| If you're a mushroom lover, use different varieties of mushrooms like shiitake, portobello or cremini in this rich, savory sauté. For extra flavor, try using olive oil from the jar of tomatoes in lieu of regular olive oil. Ingredients | |
| 2 tablespoons | olive oil, divided |
| 1/2 pound | sliced button mushrooms |
| Salt | |
| pepper | |
| 8 | sun-dried tomatoes, drained and roughly chopped, oil-packed |
| 2 cloves | garlic, finely chopped |
| 1 bunch | kale, (about 3/4 pound), stemmed and roughly chopped |
| 1 (18-ounce) | roll precooked polenta, cut into 8 rounds |
| 1/4 cup | grated Parmesan cheese, (optional) |
Method
Heat 1 tablespoon of the oil in a large skillet over medium high heat. Add mushrooms, salt and pepper and cook, stirring occasionally, until softened, about 5 minutes. Add tomatoes and garlic and cook another 2 minutes. Stir in kale and 1/4 cup water, cover, reduce heat to medium low and cook until kale begins to wilt, about 2 minutes. Toss well, season with salt and pepper, cover and cook until wilted, about 2 minutes more. Cover and set aside.
Heat remaining 1 tablespoon oil in a large nonstick or cast iron skillet over medium high heat. Arrange polenta in skillet in a single layer (working in batches, if needed) and cook, flipping once, until golden brown on both sides, 5 to 6 minutes total. Transfer polenta to a paper towel-lined plate as done.
Arrange polenta on plates, spoon kale and mushroom mixture over the top, garnish with cheese and serve.
Nutrition
Per serving: 230 calories (90 from fat), 10g total fat, 2g saturated fat, 5mg cholesterol, 800mg sodium, 28g total carbohydrate (3g dietary fiber, 3g sugar), 8g protein
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